Quick & Easy

Chocolate mousse

It's no wonder few can resist when presented with a smooth, creamy bowl of chocolate mousse; a sprinkling of tart raspberries will cut through the sweetness beautifully.
Chocolate Mousse



1.Put the chocolate into a medium heatproof bowl; place it on top of a medium saucepan of simmering water on the stove on low heat. Stir the chocolate pieces with a metal spoon until chocolate is smooth and melted. Turn off the stove. Lift the bowl off the saucepan. Add the butter to the chocolate; stir until the mixture is smooth. Stir the egg yolks into the chocolate mixture. Transfer the mixture to a large bowl. Cover with plastic wrap; leave it to cool down
2.Put the egg whites in a small bowl; beat with an electric mixer until soft peaks form (they will just hold their shape when dropped from a spoon). Use a spatula or metal spoon to gently fold half the egg whites and half the whipped cream into the chocolate mixture. Fold in the rest of the egg whites and whipped cream
3.Spoon the mousse into six ¾-cup (180ml) serving dishes or glasses; cover them with plastic wrap and put them in the fridge for 3 hours or overnight

It is fine to use just one 300ml carton of cream for this recipe Make this recipe up to two days ahead. Store it in the fridge


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